Lunch recipe for Pulled Chicken Tacos with guacamole and sour cream

20 slices of SASKO Low GI White Bread, crusts removed
1 small pre-cooked rotisserie chicken
1 bottle of store bought BBQ sauce
100g butter, softened
2 avocados, roughly mashed and seasoned
2 mealies, charred in a hot pan and cut off the cob
2 large tomatoes, diced
1 red onion, finely diced and run under hot water
1 tin of mixed beans, drained and washed
200ml sour cream
5 limes, quartered

How to
Pull the chicken off the bone and place in a bowl

Add the BBQ sauce and season with salt and pepper

Using a rolling pin, roll the crustless bread slices flat

Use a cookie cutter to cut rounds out of the bread slices

Butter the one side of the bread rounds

In a medium, heat frying pan, fry the bread rounds until the buttered side is golden brown

Remove from the pan and fold over a wooden spoon to form a taco shell. Leave for 5min to set.

Mix the tomato, onion, corn, coriander and salt and pepper to make a salsa

To serve:
Fill the tacos with a spoonful of pulled chicken mixture and top with salsa, a few beans, mashed avocado, a drizzle of sour cream and a squeeze of lime.

Recipe provided by Sasko.†Visit their Facebook page for more delicious recipes.

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